Crispy Chicken Cutlets
Crispy Chicken Cutlets are the kind of timeless comfort food that never fails to satisfy—golden on the outside, tender and juicy within.
What makes these cutlets truly crave-worthy is the delicate crunch from panko breadcrumbs and Parmesan, seasoned just right with a whisper of garlic. Each bite delivers that perfect contrast: a crisp, flavorful crust giving way to perfectly cooked, succulent chicken.
It’s a simple method with extraordinary results—one that turns everyday ingredients into something restaurant-worthy. Whether layered on salads, tucked into sandwiches, or served with pasta, these cutlets shine every time.
Why People Will Love This Crispy Chicken Cutlets Recipe:
Perfectly crisp exterior with a tender center – The contrast between the golden, crunchy coating and the juicy, perfectly cooked chicken inside creates a satisfying texture in every bite.
Simple ingredients, elevated flavor – With just a handful of pantry staples—panko, Parmesan, garlic powder, and egg—this recipe delivers bold flavor without complexity.
Versatile and crowd-pleasing – These cutlets can be served in countless ways: over pasta, with mashed potatoes, on a sandwich, or even sliced over a salad. They adapt to every craving or occasion.
Quick and approachable cooking method – No deep fryer needed. Pan-frying in shallow oil delivers crispness and flavor with minimal effort and cleanup.
Reliable results every time – The technique of pounding the chicken ensures even thickness, so each piece cooks evenly and stays juicy without drying out.
Key Ingredients:
Chicken breasts – Lean, mild, and protein-rich, chicken breasts serve as the blank canvas of this dish. When pounded thin, they cook quickly and stay tender, creating the perfect base for a crisp coating.
Panko breadcrumbs – Light, airy, and ultra-crunchy, panko gives the cutlets their signature golden crust. Unlike regular breadcrumbs, panko creates a texture that crackles with every bite.
Parmesan cheese – Sharp, salty, and umami-rich, Parmesan adds depth to the crust, enhancing flavor and helping the coating brown beautifully in the pan.
Garlic powder – A subtle layer of aromatic warmth that elevates the breading without overpowering the delicate flavor of the chicken.
Egg – Acts as the essential binding agent, helping the panko-Parmesan mixture cling tightly to the chicken and form a cohesive, crispy shell.
Vegetable oil – A neutral, high-heat oil that allows for even browning and a satisfying crunch without masking the flavor of the breading.
Expert Tips:
Slightly freeze the chicken for cleaner, thinner slices
Chilling the chicken breasts for about 20 minutes firms them up, making it easier to slice them horizontally into even cutlets. This step ensures consistent thickness, even cooking, and better texture.
Pound evenly for crispiness and tenderness
Use a meat mallet or rolling pin to pound the cutlets to about ¼ inch thick. This not only tenderizes the meat but guarantees uniform cooking—eliminating the risk of overdone edges and undercooked centers.
Season each layer
Don’t rely on the breadcrumb mixture alone. Lightly season the chicken before breading to layer flavor directly into the meat, and add a pinch of salt to the egg wash for added depth.
Use panko for a superior crunch
Panko breadcrumbs create an extra-light, ultra-crispy texture. For even more flavor, lightly toast the panko in a dry skillet for a few minutes before breading.
Press the coating firmly onto the chicken
After dipping in egg and breading, press the coating into the chicken to help it adhere well. Letting the breaded cutlets rest for 5–10 minutes before frying also helps the coating stay intact.
Shallow-fry at the right temperature
Heat the oil to about 350°F (175°C) before adding the chicken. If the oil is too cool, the coating will soak it up and become greasy; too hot, and it will burn before the inside is cooked.
Drain on a wire rack, not paper towels
Placing cooked cutlets on a wire rack allows air to circulate and keeps the coating crisp. Paper towels trap steam, softening the crust.
Crispy Chicken Cutlets
Ingredients
2 large chicken breasts
1 ¼ cups panko bread crumbs
¼ cup parmesan cheese grated
1 teaspoon garlic powder
1 egg
salt & pepper to taste
⅓ cup vegetable oil
Instructions
Freeze chicken breasts about 20 minutes or so.
Cut chicken breasts in half horizontally and pound to ¼” thickness.
Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.
Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.
important, deep notes to keep in mind when making Crispy Chicken Cutlets, especially if you’re aiming for flawless texture and flavor:
Important Notes When Making Crispy Chicken Cutlets
Thinness is the secret to perfection
Pounding the chicken to an even ¼-inch thickness isn’t just for appearance—it ensures even cooking, faster frying, and a juicy center without the risk of burning the crust.
Resting time is crucial before frying
After breading, let the cutlets sit for 5–10 minutes. This allows the coating to “set,” helping it adhere better during cooking and preventing it from falling off or sliding during frying.
Don’t overcrowd the pan
Frying too many cutlets at once lowers the oil temperature, leading to soggy, greasy results. Cook in batches to maintain even browning and crisp texture.
Breadcrumbs matter
Panko breadcrumbs create an airy, crisp shell, but they don’t carry much seasoning. That’s why combining them with Parmesan cheese and garlic powder is essential—it boosts flavor without overpowering the delicate crunch.
Oil temperature control makes or breaks the crust
Too low, and the cutlets soak in oil. Too high, and the crust burns before the chicken is cooked through. Aim for 350°F (175°C), and adjust the heat between batches to maintain consistency.
Versatility is built into this recipe
These cutlets are a base for many meals—layer them in sandwiches, slice over salads, serve with pasta, or top with lemon and arugula. Make extra—you’ll thank yourself later.
Crispy now, soggy later
These cutlets are best enjoyed fresh. If reheating, use the oven or air fryer to preserve the crunch—avoid microwaving, which will soften the coating and dull the texture.
How To Enjoy Crispy Chicken Cutlets After Cooking
Let Them Rest Briefly (But Not Too Long)
After frying, transfer the cutlets to a wire rack and let them rest for 3–5 minutes. This allows excess oil to drip off and the crust to set. Avoid stacking or covering them during this time to prevent steaming and sogginess.
Serve Immediately for Best Texture
These cutlets are at their absolute best when hot and freshly crisp. Serve right away for maximum crunch and juicy tenderness.
Finish with a Bright Accent
A squeeze of fresh lemon juice adds brightness and balances the richness of the fried coating.
A light sprinkle of flaky salt right after frying enhances flavor and texture.
Pair It Thoughtfully
Crispy chicken cutlets are incredibly versatile and can be the centerpiece of many meals:
- Classic Italian-style: Serve over spaghetti with marinara or Alfredo sauce.
- Modern comfort: Slice over creamy mashed potatoes with gravy or roasted vegetables.
- Light & fresh: Top a green salad with sliced cutlets and a vinaigrette for contrast in texture.
- Crispy chicken sandwich: Tuck inside a brioche bun with slaw or spicy mayo.
Reheating Without Losing the Crunch
If you have leftovers:
- Oven: Reheat at 375°F (190°C) for 10–12 minutes on a wire rack or baking sheet.
- Air fryer: 5–6 minutes at 375°F for revived crispiness.
- Avoid microwaving: It will soften the coating and ruin the texture.
Storing Leftovers
Store cooled cutlets in a single layer in an airtight container with parchment between layers. Refrigerate for up to 3 days. For longer storage, freeze them on a baking sheet before transferring to a bag or container.
Nutrition Information:
For Crispy Chicken Cutlets, based on one cutlet (from 2 large chicken breasts, yielding 4 cutlets total):
Calories: 325 kcal | Total Fat: 18.6 g
Saturated Fat: 3.6 g | Monounsaturated Fat: 9.2 g | Polyunsaturated Fat: 3.1 g
Cholesterol: 90 mg | Sodium: 380–450 mg (depending on added salt and cheese)
Total Carbohydrates: 13.8 g | Dietary Fiber: 0.8 g | Sugars: 0.7 g
Protein: 28.4 g
Frequently Asked Questions:
Can I bake the chicken cutlets instead of frying them?
Yes. While frying gives the crispiest texture, you can bake them at 425°F (220°C) on a wire rack over a baking sheet. Lightly spray the cutlets with oil and bake for 15–18 minutes, flipping halfway through, until golden and cooked through.
What’s the best way to ensure the breading sticks to the chicken?
Make sure to pat the chicken dry before dipping it in egg, and press the breadcrumb mixture firmly onto each cutlet. Let the breaded cutlets rest for 5–10 minutes before frying—this helps the coating adhere better during cooking.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well and offer more flavor and juiciness. Just be sure to pound them to an even thickness so they cook evenly.
How do I keep the cutlets crispy after cooking?
Place them on a wire rack, not paper towels, after frying. This allows air to circulate and prevents steam from softening the crust. If needed, keep them warm in a 200°F (95°C) oven until serving.
Is Parmesan cheese necessary in the breading?
No, but it’s highly recommended. Parmesan adds a salty, umami-rich flavor and helps with browning. If needed, you can substitute with another hard cheese or skip it—but the flavor will be less complex.
Why do you partially freeze the chicken before slicing?
Slightly freezing the chicken (about 20 minutes) firms it up, making it easier to slice cleanly and evenly. This helps you cut uniform, thin cutlets without tearing or uneven thickness—key for even cooking and crisp texture.
Do I really need to pound the chicken cutlets?
Yes. Pounding the cutlets to a consistent ¼-inch thickness ensures they cook quickly and evenly. It also tenderizes the meat, preventing tough or chewy bites, and helps create the perfect crispy-to-juicy ratio.
What’s the best way to keep the breading from falling off?
Make sure the chicken is dry before dipping in the egg wash, and press the panko-Parmesan coating firmly onto the surface. Letting the breaded cutlets rest for 5–10 minutes before frying helps the coating bind and prevents it from slipping off during cooking.
How do I know when the oil is hot enough for frying?
The oil should be around 350°F (175°C). You can test it by dropping in a breadcrumb—it should sizzle immediately without burning. Too cool, and the cutlets will absorb oil and get soggy; too hot, and the crust will burn before the inside is cooked.
Should I fry all the cutlets at once?
No. Fry in batches to avoid crowding the pan, which can drop the oil temperature and lead to uneven cooking. Give each cutlet space so it crisps up properly and maintains its golden crust.